Bowl of plenty with seared scallops
Chef
Karen Coppa
Hospital
Morrison Medical Center
Cook time
2 hours 30 minutes
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
5 peeled, diced butternut squash
2 1/2 teaspoons ground cinnamon
5 ounces pure maple syrup
2 1/2 teaspoons salt
1 teaspoon ground black pepper
20 ounces honey nut winter squash
10 cups water
3 3/4 cups heirloom forbidden rice
5 cups water
40 organic brussel sprouts
10 cups water
10 organic carrots
1 1/4 teaspoons fresh thyme
5 tablespoons extra virgin olive oil
1 tablespoon Maldon sea salt
5 teaspoons ground black pepper
5 ounces julienned shallot
15 sliced garlic cloves
10 organic baby beets
5 tablespoons MMC honey
5 tablespoons organic apple cider vinegar
1 1/4 teaspoons organic cold pressed ginger
1 teaspoon Maldon salt
1 teaspoon black pepper
37.5 ounces day boat scallops (20 each U-10 scallops)
2 1/2 teaspoons extra virgin olive oil
1 teaspoon Maldon salt
2 1/2 teaspoons ground cinnamon
5 ounces pure maple syrup
2 1/2 teaspoons salt
1 teaspoon ground black pepper
20 ounces honey nut winter squash
10 cups water
3 3/4 cups heirloom forbidden rice
5 cups water
40 organic brussel sprouts
10 cups water
10 organic carrots
1 1/4 teaspoons fresh thyme
5 tablespoons extra virgin olive oil
1 tablespoon Maldon sea salt
5 teaspoons ground black pepper
5 ounces julienned shallot
15 sliced garlic cloves
10 organic baby beets
5 tablespoons MMC honey
5 tablespoons organic apple cider vinegar
1 1/4 teaspoons organic cold pressed ginger
1 teaspoon Maldon salt
1 teaspoon black pepper
37.5 ounces day boat scallops (20 each U-10 scallops)
2 1/2 teaspoons extra virgin olive oil
1 teaspoon Maldon salt
preparation
Instructions
1. Peel the outer skin off the butternut squash, cut in half, and remove the seeds. Cut into medium-sized dice. Place the butternut squash into a saucepot with water and bring to a boil. Once the butternut squash is tender, remove from heat and drain off the water. Place into a food processor and puree until smooth. Add maple syrup, cinnamon, salt, and pepper. Reserve until ready and keep warm.
2. Peel carrots, julienne shallots, and slice garlic. Place carrot, thyme, olive oil, garlic, and shallots into a cryovac bag and remove all air. Place into a pot of water with the sous vide temperature set to 183°F and cook for 1 1/2 hours. Remove from the bag and cut in half, add to a sauté pan with the liquid, shallot, and garlic, and reduce the liquid until the carrot turns golden, about 3-5 minutes.
3. Peel the outer skin off the squash, cut in half, and remove seeds. Cut into medium-sized dice. Place the squash into a saucepot with water and bring to a boil. Once the honey nut squash is tender, remove from heat, drain off water, and place the squash into an ice bath to cool down. Remove from the ice bath, pat dry, then sear on all sides in a small sauté pan on medium-high with olive oil. Season with salt and pepper.
4. Wash beets and place them in a 350°F oven and roast until fork-tender. Allow to cool slightly, peel the skin off beets, cut into 1/4 pieces, and add honey, cider vinegar, and pressed ginger. Let marinate for 1 to 2 hours before serving. Season with salt and pepper.
5. In a medium saucepan, heat honey, vinegar, and turmeric, bring to a boil and reduce until thickened.
6. Cut brussel sprouts in half lengthwise and place into a saucepot with water and salt. Bring to a boil and cook for about 3 to 5 minutes until tender. Remove from heat, drain off water, place Brussels sprouts into an ice bath to cool down. Remove from the ice bath, pat dry, and place in a hot sauté pan with olive oil. Sear cut side until golden brown and season with salt and pepper.
7. Combine water and rice in a pot and bring to a boil. Reduce heat and cook for about 30 minutes or until tender.
8. Remove the small side muscle from scallops, pat dry. In a nonstick sauté pan placed over medium-high heat, add olive oil. Season scallops with salt, and when the pan starts to smoke, add in scallops and sear on both sides about 2 to 3 minutes until golden brown.
2. Peel carrots, julienne shallots, and slice garlic. Place carrot, thyme, olive oil, garlic, and shallots into a cryovac bag and remove all air. Place into a pot of water with the sous vide temperature set to 183°F and cook for 1 1/2 hours. Remove from the bag and cut in half, add to a sauté pan with the liquid, shallot, and garlic, and reduce the liquid until the carrot turns golden, about 3-5 minutes.
3. Peel the outer skin off the squash, cut in half, and remove seeds. Cut into medium-sized dice. Place the squash into a saucepot with water and bring to a boil. Once the honey nut squash is tender, remove from heat, drain off water, and place the squash into an ice bath to cool down. Remove from the ice bath, pat dry, then sear on all sides in a small sauté pan on medium-high with olive oil. Season with salt and pepper.
4. Wash beets and place them in a 350°F oven and roast until fork-tender. Allow to cool slightly, peel the skin off beets, cut into 1/4 pieces, and add honey, cider vinegar, and pressed ginger. Let marinate for 1 to 2 hours before serving. Season with salt and pepper.
5. In a medium saucepan, heat honey, vinegar, and turmeric, bring to a boil and reduce until thickened.
6. Cut brussel sprouts in half lengthwise and place into a saucepot with water and salt. Bring to a boil and cook for about 3 to 5 minutes until tender. Remove from heat, drain off water, place Brussels sprouts into an ice bath to cool down. Remove from the ice bath, pat dry, and place in a hot sauté pan with olive oil. Sear cut side until golden brown and season with salt and pepper.
7. Combine water and rice in a pot and bring to a boil. Reduce heat and cook for about 30 minutes or until tender.
8. Remove the small side muscle from scallops, pat dry. In a nonstick sauté pan placed over medium-high heat, add olive oil. Season scallops with salt, and when the pan starts to smoke, add in scallops and sear on both sides about 2 to 3 minutes until golden brown.
